Cheese-Topped Steaks

Looking for a grilled dinner? Then check out this luscious beef steak topped with American and Cheddar cheese - ready in just 30 minutes! MORE+ LESS-

By Pillsbury Kitchens

July 22, 2010

Topping

tablespoons butter, softened

oz. (1 cup) shredded American and Cheddar cheese blend

tablespoons chopped fresh parsley

(3/4-inch-thick) boneless beef rib-eye steaks

1/2

teaspoon seasoned salt

1/2

teaspoon garlic-pepper blend

large onion, cut into thick slices

to 2 teaspoons olive oil

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1

Heat grill. In small bowl, combine all topping ingredients; mix well. Cover; refrigerate topping until serving time.
2

Sprinkle both sides of each steak with seasoned salt and garlic-pepper blend. Brush both sides of onion slices with oil.
3

When ready to grill, place steaks and onion slices on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until steaks are of desired doneness and onion slices are charred and tender, turning steaks and onion slices once or twice.
4

To serve, top each steak with onion slices and spoonful of topping.

To broil steaks and onion slices, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning steaks and onion once or twice.
Dinner time should be family time. Start by making dinner a whole family activity: dad grilling, older kids chopping parsley and younger kids mixing the topping.